Ratatouille soup with basil and feta cheese

Ingredients for 4 servings:

• 2 kg tomatoes, sun-ripened, alternatively pureed tomatoes from the bottle
• 1 small onion(s)
• 1 clove(s) garlic
• 1 tbsp olive oil
• ½ zucchini, green or yellow
• 1 small bell pepper(s), orange
• 1 dash of cream
• salt and pepper
• basil
• 100 g sheep’s cheese, reduced fat

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

summery and aromatic

Quarter the tomatoes and cook in a pot with a little water, covered, until they have broken down (takes about 10 minutes), then pass through a sieve. Chop the onion and garlic and fry in olive oil. The onion should be just translucent and not browned. Dice the zucchini and bell pepper and fry briefly. Pour in the passata and season everything with salt and pepper. Simmer with the lid closed and on low heat for about 25-30 minutes, until the vegetables have reached the desired consistency (if you prefer them crunchy, 15 minutes will do). Finish with the cream and season with salt and pepper. Chop the basil. Ladle the soup into plates or bowls, crumble in the feta cheese, and sprinkle with the basil.